Ingredients:

• 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature
• 1/4 cup (80 grams) honey (agave or maple syrup for vegan)
• 1 teaspoon baking powder
• a pinch of salt if your peanut butter doesn’t have salt in it
• 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions:

• Preheat your oven to 350°F.
• Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
• Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
• With wet hands, form into 1 1/2″ balls.
• Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
• Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
• Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Notes

My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.

Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter. 🙂